Method
Wash greens thoroughly in cold water.
Stack several leaves of greens on top of each other and roll length
wise like a cigar. Then cut roll into ¼ inch wide strips [like a thin
ribbon].
Continue down the length of the stalk. As the stalk becomes thicker,
cut the strips even thinner. Discard the portion of the stalk where
there are no leaves.
Heat a large sauce pan or wok on medium high; add the oil and chili peppers saute until peppers turn brown.

Add the onions and saute until onions are caramel in color about 6 – 8 minutes. Take care not to burn them.

After 30 minutes has elapsed, taste for seasoning and adjust seasonings accordingly.

If you want more of a smoked flavor add another ¼ teaspoon at the most,
mix in thoroughly and let it sit another 10 minutes covered.

Note: cooking greens for hours
and removing the stems rob them of much nutrients. So stop cooking
the greens while they are slightly firm. Keep them covered and they
will continue to cook at least 10 minutes from the residual heat.

Chiffonade:

Is a
slicing technique in which herbs or leafy green vegetables are cut into long,
thin strips.

Here's all you need
to know about making a chiffonade:
Stack, Roll, Slice. Stack the leaves on top of each other, gently roll them
into a cigar, and then use a sharp knife to slice them into thin ribbons.

*In my opinion, if it’s not New York or Wisconsin cheddar
then it’s not cheddar cheese!

Method

Preheat oven to 375 degrees F

In a large pot, pour in 6 quarts of water and bring to a
rapid boil.

Add macaroni stir and bring water back up to a rapid boil.

Once water is boiling, stir again, cover the pot and remove
it from the heat.

Let pot sit covered and undisturbed for the length of the
cooking time that is stated on the box.

Drain the pasta and return it to pot.

Add butter then season with salt, chili
peppers and Cajun seasoning and set aside.

Meanwhile, pour 2 cups of milk into a large saucepan and warm over
medium low heat.

Add the Velveeta cheese to the saucepan and cook over low heat
until cheese has melted.

Add additional milk if needed then remove from the heat.

Using a tablespoon add some of the cheese sauce slowly to the
eggs whisking as you add the sauce to the eggs.Once eggs and cheese are tempered, add the eggs to the
cheese sauce and whisk together until well mixed.

Pour the sauce into the pot of pasta mixing thoroughly.Then add the shredded cheese reserving 1 cup
to sprinkle over the top of casserole and mix until all is well combined. If needed, add more milk.

The shredded cheese does not have to be melted; just make
sure it is distributed throughout the pasta.

Pour pasta and cheese mixture into a large casserole dish
top with 1 cup of cheese; cover with foil and bake 20 minutes or until cheese is melted.

Uncover and bake another 15 minutes or top is golden
brown.

Oven Fried Deep South
Pork Chops

6 Servings

Note: This is the
traditional Deep South fried pork chop recipe.We’re just going to make it a little healthier by not submerging it in
all that oil!And tastier by adding
garlic and homemade Cajun seasoning

Don't overcook the chops or pierce them with a fork. Remove chops
from pan with tongs and let them rest 6 minutes before serving.

Deep South Ice Tea 8 Servings

Ingredients

5 to 7 tea bags, (Luzianne brand preferred)1 quart of cool filtered or bottled waterPinch of baking soda, optional1 (4-cup) glass Pyrex measuring cup for steeping2 quart glass pitcher filled with ice1/2 to to 1 cupgranulated sugar, or to tasteFresh lemon, sliced or wedges, and some mint sprigs, optionalMethodBoil one quart of cool filtered or bottled water, bringing to a full,
rolling boil then turn off heat. Steep tea bags in the hot water for 9
minutes. Gently squeeze bags of excess water and remove. Whisk in sugar
(and baking soda if using) until dissolved and set aside. Fill pitcher
with ice, and carefully pour the hot tea concentrate over the ice. Stir
well and pour over ice filled glasses, garnishing with a sprig of mint
leaves and a nice juicy slice of lemon. Savor. Makes 2 quarts.Cook's Notes: For a milder tea, use 5 bags; for a more robust
tea, go with 7. Increase sugar as needed to your sweetness level. Never
pour hot tea directly into a glass pitcher without ice in it! To
conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher
with 1-1/2 quarts of water instead of ice, and top with the steeped
tea.

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ABOUT US

New Age Soul Food is a mother and daughter team aspiring to help each other make healthier dietary choices.They take on the task of turning traditionally unhealthy dishes into heart healthy dishes.They’re not all about losing weight.They’re about making old recipes healthier yet just as delicious as grandma’s.They believe in recipes that are lower in fat, salt, sugar and no processed foods.Vegans and vegetarians are welcome.

Who they are together?

Angelique is a carnivore. She mostly eats chicken and fish. And though she can cook, don’t expect a thing unless it’s a major holiday. And Joyce, the Renegade Chef, is an herbivore. She’s been off meat for 20 years, which makes their home very interesting. She’s no salad grazer. Let me tell you, "Mom" gets creative and keeps it interesting.

Welcome to New Age Soul Food - A Healthy Alternative to Traditional favorites.

Angelique Perrin is one of the co-hosts of Café Mocha Radio heard nationally each weekend. Her resume ranges from guest starring on Lincoln Heights to being the voice of the Keenen Ivory Wayans show. She considers herself a radio/tv personality and actress.

Joyce, better known as Angie’s mom, quit her corporate day job in 2002 to pursue her true love – food. After a stint in culinary school, she became The Renegade Chef. Joyce has been a chef for Whole Foods Market specializing in vegan and vegetarian cuisine. Currently she is Co-Owner/Chef of Catering by Alta-Perrin serving the Valleys of Los Angeles County.